Wild Alaskan Salmon Kabobs

By á-46

Ingredients

• 3 tablespoon Fresh lemon juice
• 2 tablespoon extra-virgin olive oil
• 5 teaspoon Fresh thyme (or 11/2 tsp. dried)
• 2 teaspoon dried rosemary
• 2 each Cloves garlic, minced
• 1 lb salmon fillet wild Alaskan, cut into 1- to 2-inch chunks
• 8 oz white mushrooms or baby bella, with stems trimmed
• 12 oz cherry tomatoes
• 1 med red onion, cut into 1-inch chunks
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon Freshly ground pepper, or to taste
• 1 each Lemon, cut into wedges

Details

Servings 4

Preparation

Step 1

1. In a large mixing bowl, whisk together lemon juice, oil, thyme, rosemary, andgarlic. Add salmon and let marinate 10 to 30 minutes. Preheat grill to medium-high heat.
2. Alternating mushrooms, tomatoes, onion, and salmon pieces, place 2 or 3 of each on 8 to 12 skewers. Brush vegetables and fish with marinade and sprinkle with salt and pepper.
3. Brush grill with vegetable oil. Place skewers on grill and cook 2 to 3 minuteson 4 sides, for a total of 8 to 12 minutes. Salmon should flake when cooke through.
4. Serve hot, with lemon wedges on the side.

Source: fresh magazine July, August 2010